How to make Ricotta at home!
I love good cheese, but dishing out nearly Rs. 500 for Ricotta in these times of fluctuating, skyrocketing prices for basic veggies just seems to be burning a hole in my pocket! I’ll loosely borrow from Heston Blumenthal’s appearance on MasterChef Australia, when he said that we eat with our sense
  1. Stir together the milk, cream and salt with a wooden spoon in a heavy-bottom, non- reactive pan over medium-high heat
  2. Use a food thermometer to heat it to a temperature of 94 degrees Celsius
  3. Remove from heat when it reaches this temperature
  4. Add the lemon juice and stir it into the milk very gently
  5. Let it rest for 5 to 10 minutes as it curdles
  6. Place a fine mesh sieve over a large bowl and line sieve with muslin cloth
  7. Drain the curdled mixture over this for 60 to 90 minutes
Recipe Notes